Mexican corn chowder

By avaspapa

Ingredients

• 1 1/2 lb. boneless, skinless, chicken breasts
• 1/2 cup chopped onion
• 1-2 garlic cloves, minced
• 3 Tblps. butter
• 2 chicken bouillon cubes
• 1 cup hot water
• 1/2- 1 tsp gound cummin
• 2 cups half and half cream
• 2 cups shredded montery jack cheese
• 1 can, 16 oz. cream style corn
• 1 can, 4 oz. chopped green chillies, undrained
• 1 can rotel tomatoes

Preparation

Step 1

Cut chicken into bite size pieces. In a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cummin and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chillies, and rotel tomatoes. Cook and stir over low heat until cheese is melted.